Saturday Boredom Busters: May 31st
Wild Water West is also open for the season. The water park west of Sioux Falls features a tornado alley, waterslides and a wave pool. The hours are 11 a.m. to 8 p.m.
Super Saturday at the Outdoor Campus in Sioux Falls features free fishing in the pond. The sessions are 10 a.m. to noon and 1-3 p.m. All gear will be provided.
Country singer George Ducas is the headline performer at Levitt at the Falls in downtown Sioux Falls. The free concert starts at 7 p.m. with opening act Emma Nichole.
Members of the Lincoln High School student newspaper the Statesman are hosting a Used Book Sale. It's taking place from 8 a.m. to noon in the Lincoln cafeteria. Paperbacks are $2. Hard covers are $3. All proceeds will go to printing costs and operating the Statesman website.
Purchase fresh produce along with other home-grown and home-made items at the Falls Park Farmers Market. It's open every Saturday from 8 a.m. to 1 p.m. through October.
AMC Collective in Sioux Falls is hosting a Yarn Butterflies Make & Take. You're invited to create a colorful butterfly using yarn, beads and craft sticks between noon and 3 p.m. The cost is $4 per butterfly.
Spend a weekend with the animals and enjoy the new splash pad at the Great Plains Zoo in Sioux Falls. Zoo hours are 9 a.m. to 5 p.m. Animal encounters are daily at 11 a.m and 2 p.m.
Movies playing at the historic State Theater in downtown Sioux Falls include The Bad News Bears, rated PG and Twisters, rated PG-13.
The Wells Fargo CineDome & Sweetman Planetarium at the Washington Pavilion features T-Rex, Mars: The Ultimate Voyage, 3-2-1 Liftoff and Experience the Aurora.
New movie releases playing at a theater near you include Karate Kid Legends, rated PG-13 and Bring Her Back, rated R.
The Palace Theatre in Luverne, MN features Thunderbolts*, rated PG-13. Show time is 7 p.m. Tickets are $8 for adults, $6 for children.
Enjoy sprint car, street stock and hobby stock racing at I-90 Speedway in Hartford, SD. Gates open at 5 p.m. Hot laps are at 6:30 p.m. The races start at 7 p.m. Admission is $17, $7 for children and free for ages 12 and under.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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USA Today
8 hours ago
- USA Today
UFC on ESPN 71 headliner Tatsuro Taira excited to show growth after first career loss
LAS VEGAS – Tatsuro Taira went back to the lab with plenty of notes after his first career loss and is excited to show off his new improvements. In the main event of UFC on ESPN 71 (ESPN, ESPN+) at the UFC Apex, Taira (16-1 MMA, 6-1 UFC) faces short-notice opponent HyunSung Park, who replaced an injured Amir Albazi on less than one week's notice. It's a shakeup and a different opponent style than what he was preparing for, but Tairia remains confident his preparation will lead to a return to the win column against Park (10-0 MMA, 3-0 UFC). "Obviously, the opponent changed on short notice, last-minute, but I've been preparing very well together with my team," Taira told MMA Junkie and other reporters at Wednesday's media day. "My team has been very supportive. I've been working on my strength to get stronger and get better. I train with a lot of fighters from my team, so I was actually prepared to fight anyone. I'm ready for this fight." The fight will be Taira's first since losing a split decision against former title challenger Brandon Royval in October. It was the first loss of Taira's professional career. As the saying goes, "You either win or you learn." Taira took plenty of notes from his battle against "Raw Dog" and is "100 percent confident" he will rebound with a win. "The last fight against Royval, five-minute, five-round tough fight, definitely made me realize I need to get better conditioning and, of course, the striking side as well," Taira said. "So, I think I'm back now, definitely as a better fighter. ... Conditioning and striking for sure, but not just that. I learned a lot from that fight in gaining experience as well. Now I'm fighting HyunSung Park, who is a younger opponent. Now it's my turn to show the experience and what UFC fighters are." Park, an undefeated fighter who has finished nine consecutive opponents, including all three of his UFC fights, believes he will be able to knock out Taira by the second or third round. Taira believes the difference in experience and level of opposition will be apparent early in the fight. "I would say this will be the first time Park will be fighting against a fighter at my level," Taira said. "Likely in the first round, he would understand that what he said was a mistake." With a win against Park, Taira hopes his third UFC Apex main event will lead to him fighting on bigger cards at bigger venues. Six of Taira's seven UFC bouts have taken place at the UFC Apex. His lone appearance elsewhere came at the UFC's home for pay-per-view events in Las Vegas, T-Mobile Arena. "Obviously, fighting a T-Mobile or big arenas would be something that I would be excited and looking forward to, but at the same time, I'm excited for this main event, as always," Taira said. "I hope to get this win and hope to get into a bigger venue like T-Mobile."
Business Insider
14 hours ago
- Business Insider
I compared dinner for 2 at Gordon Ramsay's steakhouse chain and a 113-year-old steakhouse. One was much better value.
I had dinner for two at Gordon Ramsay Steak and a 113-year-old steakhouse in Atlantic City. The Knife and Fork Inn in Atlantic City offered a better experience and value. I would go back to both, but would recommend the historic steakhouse over the celebrity-chef chain. I dined at Gordon Ramsay Steak and an iconic, century-old steakhouse in Atlantic City, and the contrast between them was as sharp as a steak knife. Gordon Ramsay's celebrity-chef steak restaurant delivered on classic steakhouse favorites, from its wedge salad to the sleek, elevated decor you'd expect from a high-class steakhouse. But once the bill arrived, I couldn't help but wonder if the experience was worth the steep price tag, especially when it came down to the steak I ordered. I also ate at the 113-year-old Knife and Fork Inn, which felt like stepping into a time capsule of old-school steakhouses, with its wood-paneled walls, white tablecloths, and decadent yet well-priced steaks and sides. Here's how the experiences at Gordon Ramsay Steak and the Knife and Fork Inn compared, and which one was a better value. It was relatively easy to get a reservation at Gordon Ramsay Steak. We made our reservation about a week ahead of time for 7 p.m. on a Wednesday. Since it was midweek and booked decently in advance, we had no trouble securing a prime dinner slot for two. The restaurant was located on the second floor of Harrah's Resort. Thanks to the multiple neon signs outside the restaurant, it was easy enough to spot. We waited a few minutes for our table to be ready, then were shown inside by one of the hostesses. It was pretty quiet in the dining room, but we were also eating there during the week. We were seated at a spacious booth, giving us plenty of room for two. The dining room blended cozy and modern touches, with earth-tone greens and blues accented by pops of red. Luxe leather seating and candlelit tables added a romantic feel, while ample overhead lighting ensured the space was bright enough to easily read the menu. We both ordered drinks from the specialty cocktail menu. I ordered the Supersonic G&T ($18), which is Ramsay's version of a classic gin and tonic. My cocktail featured yuzu, grapefruit syrup, and grapefruit juice, giving it a slightly sweeter, more vibrant twist on the classic cocktail. I found it light and refreshing, and it paired well with everything we ate. My friend went with the British Culprit ($18), the restaurant's rum-based spin on an espresso martini. It was sweet without being creamy — exactly how she prefers it. After a long day of traveling from New York to Atlantic City, she called it the "perfect pick-me-up." We started with two complimentary house rolls and butter. The rolls arrived warm with a light sprinkle of salt, and the butter was perfectly softened for easy spreading. The bread had a hint of sweetness, and while the butter itself was less than flavorful, we appreciated having something to nibble on while we waited for the rest of our meal. We consulted with our waiter on the most popular appetizers. He recommended the smoked wagyu beef tartare. Our waiter mentioned that the beef tartare ($30) was smoked to enhance its flavor even further. As a big fan of this classic French dish, I couldn't resist ordering it to see how it compared to others I've tried. The tartare, made with lemon zest, red onion, capers, and a quail egg yolk, was served with Yukon Gold potato chips. This was easily one of the best beef tartares I've had — and that includes trips to Paris. The high-quality beef was packed with flavor: salty, savory, and infused with just the right amount of smoke. At $30, though, the portion felt small. It was enough for two to share, but likely underwhelming for a larger group. The potato chips added some nice crunch, but felt a bit out of place alongside such a refined dish. I would've preferred crispy bread instead. For our second course, we split the wedge salad. The market wedge salad ($18) was beautifully presented. Two baby iceberg heads were generously coated in a creamy Stilton blue cheese dressing and topped with red onions. The plate was also smeared with extra dressing underneath, so every bite was packed with flavor. The crisp iceberg lettuce paired perfectly with smoky applewood bacon, while the heirloom tomatoes and English cucumber added fresh, bright contrast to the rest of the dish. If you love blue cheese, this salad is a must-order. My friend ordered the branzino as her main dish. The pan-seared branzino ($59) was served with rock shrimp, artichokes, Kalamata olives, shaved fennel, sun-dried tomatoes, and lemon broth. The branzino stood out with its strong Mediterranean influence, a refreshing contrast to the restaurant's British classics like beef Wellington and roast chicken. Served over a flavorful mix of Kalamata olives, artichokes, and sun-dried tomatoes, the dish was bold yet light. The fish had perfectly crisp skin and tender flesh, resting atop a stew-like base that could easily be eaten with a spoon. As my friend put it, it tasted like a delicious "ecosystem" of Mediterranean flavor. It was satisfying without being too heavy. For my entrée, I ordered the most expensive steak à la carte on the menu. I ordered the 8-ounce American wagyu filet. At $120, it's both the most expensive cut of steak and the most expensive item on the restaurant's menu. There's also a triple-seared Japanese A5 steak on the menu, which was priced per ounce, but I ordered the most expensive based on the à la carte price listed on the menu. I ordered my steak medium-rare, which the waiter recommended. The steak wasn't what I expected for the high price. The steak was incredibly tender and flavorful, with a bold peppered crust and buttery, melt-in-your-mouth center, but it wasn't quite what I expected from a wagyu cut, especially in terms of marbling. At over $100, it came solo, aside from a bit of jus and whole-grain mustard. While undeniably delicious, I think I would've been just as satisfied with a more affordable cut like the New York strip ($80) or filet ($70). I'm not sure I'd order it again at that price. We finished our meal with two more cocktails. Keen to sample more cocktails from the menu, we both ordered spicy margaritas to gear up for a night out in Atlantic City. The Mayahuel margarita ($18) combined Patron silver tequila, Cointreau, fresh lime, passion fruit, and jalapeño, delivering a spicy, salty kick. It was the perfect finish to our meal and the ideal primer for a night out in the casino. After tax and tip, our bill at Gordon Ramsay Steak totaled $320 for two appetizers, two entrées, and four cocktails. Though more expensive than our usual dinner, I chose one of the priciest steak cuts, and the quality of the food definitely justified a return visit. However, after dining at a local steakhouse, I couldn't help feeling that I was really paying for the celebrity name at Gordon Ramsay Steak. We compared our experience at Gordon Ramsay Steak to the Knife and Fork Inn, a historic steakhouse in Atlantic City. The Knife & Fork Inn has been an Atlantic City institution since 1912, albeit with a somewhat scandalous history. It was originally opened by former Atlantic City mayor William Riddle and politician Louis Kuehnle as a private men's club and hangout for the two men and their cronies, the restaurant's website states. A "ladies' lounge" upstairs provided plenty of opportunity for sordid activities to happen. During Prohibition, the establishment continued to serve alcohol under the protection of notorious political boss Enoch "Nucky" Johnson, until a federal raid shut it down. Membership declined after the raid, and in 1927, the Latz family bought and transformed it into a public restaurant, hosting stars like Frank Sinatra and Bob Hope. After a brief closure in the late '90s, the Dougherty family — who also own the local seafood restaurant Dock's Oyster House — restored the restaurant and brought back its Prohibition-era charm. We made our reservation for dinner on a Saturday night. When I tried to book the reservation about a week in advance, there were fewer times available than at Gordon Ramsay Steak. We ended up booking our table for two at 8:30 p.m., which is slightly later than prime dinner time. If you want to try The Knife and Fork Inn, you might want to book further in advance. When we arrived, the restaurant was filled with people waiting for tables or dining in one of its many dining rooms. Each dining room exuded a cozy, historic charm, enhanced by vaulted ceilings, elegant chandeliers, stained-glass windows, and murals that lined the walls. We started with two signature martinis. We both ordered the Tangled Up in Blue ($16), which is made with Stoli blueberry, Rockey's botanical liqueur, Dr. Mixer's blueberry elixir, limoncello, and sour. The cocktails were sweet with a strong blueberry flavor. For a girls' night out, they were also perfect for photos. We were also given two house rolls and butter. The bread rolls were warm and heartier than the ones from Gordon Ramsay Steak, and the butter was much creamier and easier to spread. They tasted more homemade, with a rich, grainy flavor that impressed us, especially for a complimentary house bread. To start, we ordered the cornmeal-crusted calamari. The cornmeal-crusted calamari ($13) came with pickled peppers and a Calabrian chili aioli. Though a totally different dish from the beef tartare at Gordon Ramsay's restaurant, we couldn't help but remark on how much we enjoyed it comparatively, and for more than half the price. The calamari was crunchy and packed with flavor. We absolutely devoured this appetizer. The cornmeal added a slightly sweet flavor, while the peppers added a brininess to the dish's overall flavor profile. The accompanying sauce added just the right amount of spice, taking this calamari to the next level. As a New Englander, I've had plenty of fried calamari in my day — and this was by far one of the best. We also split a classic wedge salad. The restaurant split the classic wedge salad ($13) into two, so we each received a half portion. Each of our portions was brimming with toppings, which included housemade blue cheese dressing, chopped tomato, and applewood bacon. We preferred this wedge salad over the one at Gordon Ramsay Steak. Not only was it an added level of service that the kitchen divided our salads into two, but we thought the classic wedge salad at The Knife and Fork Inn surpassed the celebrity chain in terms of flavor and value. For $13, we were blown away by this salad. Each portion was slightly smaller than the one at Gordon Ramsay Steak — this one appeared to only come with one full lettuce head compared to two — but it was still more than enough to fill us up. We also received way more toppings on this salad than the one at Gordon Ramsay Steak, and found them to be more flavorful. The bacon was crisp and smoky, and the dressing — which was plentiful — added a balanced yet savory tang to the dish. There were actual crumbles of blue cheese in the dressing, adding even more pungent flavor. We split one of the restaurant's 16-ounce steaks. Rather than ordering an 8-ounce steak each, we decided to order the 16-ounce prime sirloin ($54). It came with a side of sautéed Broccolini. The steak was unbelievably tender and cooked medium-rare, with a warm pink center. It had less of a crust than the filet, but we didn't mind that — it only added to how moist each bite was. As we sliced into it, we were immediately struck by how juicy it was — each cut released a burst of rich, savory juices that pooled onto the plate. It wasn't long before the steak was practically swimming in its own juices, making every bite moist and indulgent. For less than half the price of my steak at the celebrity-chef chain, this steak fed two people and was more flavorful. We saved money by splitting a steak instead of each ordering our own entrées, and both agreed we were absolutely stuffed. When it came down to the flavor and value of both steaks, I had to give the win to the cheaper cut. Sure, I'm no steak connoisseur, and I'm sure the wagyu steak I ordered from Gordon Ramsay's steakhouse was of a higher quality. That said, if all you're after is a tender, delicious steak, I'm not convinced you need to spend over $100 to get it. Great flavor and texture don't have to come with a triple-digit price tag. Thanks to the money we saved on the steak, we also ordered a side of goat cheese au gratin potatoes. The goat cheese au gratin potatoes ($8) were served in three perfectly portioned squares and dusted with chives. They were also made with onion, rosemary, and thyme, which gave the dish a distinct herbal flavor. The potatoes were creamy and a perfect accompaniment to the steak. The goat cheese flavor came through with a slightly sour edge, while the crispy, golden-brown outer layer provided a textural balance. When dragged through the steak's juices, it was a truly mouthwatering experience. This side dish felt both comforting and refined. As someone who loves to make au gratin potatoes for the holidays, it instantly transported me back to family meals and gave me a hit of nostalgia. The potatoes were a thoughtful twist on a classic that stood out, without overshadowing the main course or other appetizers. Thoroughly stuffed, we finished our meal with a second round of cocktails. We had to agree that the cocktails didn't quite measure up to the ones we were served at Gordon Ramsay Steak. I got the Ooo-Mami ($16), which is made with tequila blanco, Mamma Bella grapefruit cello, rose syrup, grapefruit soda, and lime. It was refreshing but a little too sweet. I preferred the spin on the gin and tonic at the other steakhouse. My friend ordered the Boardwalk Oaxacan ($16), made with Banhez mezcal, wild elderflower liqueur, sour, hot honey, and sparkling rosé. She said it was a touch too smoky and bitter for her tastes. With tip and tax, the total cost of our meal came to $201 for two appetizers, one entrée, a side dish, and four cocktails. While we only ordered one main dish to share, we felt it was more than enough food for two people — and at more than $100 less than the cost of our meal at Gordon Ramsay Steak, it was also the better deal. Between the tender, well-portioned steak, delicious apps, and luxurious but never stuffy atmosphere, I'm eager to book my next Atlantic City dinner reservation at The Knife and Fork Inn.
Refinery29
a day ago
- Refinery29
Issa Rae Found Joy Through Running & She Wants That For You Too
Issa Rae is learning how to slow down. And she wants other women to give themselves permission to do the same. Ironically, running is slowing down for the mogul. 'It's about feeling good and feeling your best. It's not about being perfect,' she said in a Zoom interview. 'That movement, and running especially has just felt like such a great release. It makes me happy. And that's so weird to say, because it's something my younger self couldn't imagine finding happiness and in movement in that way. I'm not a dancer, I don't consider myself athletic by any means. But this is mine.' Her movement fuels her to create, prioritize wellness and find a moment to reconnect with herself amongst the hectic world around her. The 'Insecure' and 'Rap Sh!t' creator's latest collaboration with Beyond Yoga is promoting just that. With the Seek Beyond collection, Beyond Yoga and Rae are celebrating the beauty of the journey over the vanity of results, looking one specific way. Rae penned Seek Beyond's mantra, which encapsulates that. 'Not a single second has ever been wasted on joy,' she wrote for the campaign, which launched July 25. 'And here's the thing: you can have as much as you want. Take a second, a minute, an hour, a whole day and breathe.' With TV and film projects, Viarae prosecco, businesses around Los Angeles and a forthcoming book, slowing down takes intention for Rae. But she's made movement a ritual as she builds her empire and cherishes the little moments. In a conversation with Unbothered, the mogul dished on her collaboration with Beyond Yoga, how she redefines wellness for herself and the best business advice she has for Black women in 2025. Unbothered: Congrats on everything that you're doing! You have your hands in so many pots, and they all seem to align with who we know you to be. How did this collaboration come about? How does it align with your personal mission? Issa Rae: It just came at the perfect time. I've been focused on myself, how I feel in my body and how I want to present and feel in this next phase of my life. So it was just a super natural collaboration. I'm already wearing their clothes a lot. I've taken my passion for running and taking care of myself seriously. When the opportunity presented itself to be a part of the brand and write their mantra, I was basically talking to myself and thinking about what I wanted to hear and what I wanted other people, my friends, to hear, and the people who contribute to my own wellness. Like, what can I say to them? I tell myself I'm going to run, but I've never been a fan of running. How did you get into running? Are you doing long distances? What does that look like for you? IR: I started off as an early morning walker. That became like, 'This is my time, and this is the least I can do for myself.' There's a little course trail in my area, and I got recognized looking really ugly early on. I was like, damn, I don't want to stop walking in my neighborhood. So I bought a treadmill so that I could walk at any time of the day. And that turned into just trying out running. Then it turned into I want to run outside and try long distances. And it just became kind of a fun test of what I could do. And I feel you on getting caught slipping mid-workout. There was a point where I would just put on anything. Now there's more of an emphasis, not only to get dressed so I don't get caught slipping, but also, if I have on a cute set, I think it fuels that movement a little bit more. IR: You're absolutely right. Not only that, now I want to kind of dress up and take care of myself. And it's dressing up in a way where it's still comfortable. Even with these, these new sets, I took them back to London after I shot the campaign because I was shooting something, and that kind of became my uniform. The wide leg pants I wear all the time. It bridges the gap between showing up any kind of way and showing up for myself. I want to talk about that bridge between movement, wellness and creativity. I found that when I'm moving, I write better and I'm more focused. How does movement show up in your creativity? IR: We're the same. Whenever I have writer's block, whenever I feel overwhelmed by something I'm trying to accomplish in writing, I go and take a walk and literally try not to think about it. But you inevitably think about it, and then something comes. An idea comes just because I feel like I'm outside living, and I'm not putting too much pressure on coming up with the idea. There's something about just sitting in the misery of a [writer's] block and then actually walking off and literally getting your creative juices flowing and allowing that movement to complement the thoughts that you're having in your mind. And it just helps to rev up the creative process in the best way. For me, it's so necessary. I'd be remiss not to mention women in sports, not only on the court and field, but also behind the scenes. I love seeing your journey as part-owner of the San Diego Football Club. What has that experience been for you? Why did you decide to take on this venture? IR: Sports in general, and women's sports, the moment that they've been having over the last few years, has really thrilled me. It hasn't been a model [like this before]. In the WNBA in particular, I love basketball, but there was always a sort of stigma against women's basketball for some reason. And I think this new generation of players has just completely taken ownership of the image of what a female athlete looks like. I think that generation has grown up seeing women like Serena and Venus [Williams] and even these incredible, beautiful Olympic track stars, and just being like, I can own my definition of femininity and be athletic and be a boss and take on anybody in this profession. And it's so beautiful to see. I was just talking to the Washington Mystics the other day when they came to LA to play the Sparks. I was also curious about the other ways that they want to show up outside of being athletes. Everyone wants to kind of just show all parts of themselves and not be limited in that perception of being just in one lane. I'm not just an athlete. I'm more than this. I create, I make things, I have passions for this. That's what it comes down to. And that's where my passion comes, even in owning teams, it's just like the stories of each of these individual players. Yeah, absolutely. I want to pivot to talk about some of the other things that you're working on. What are you most excited about right now? IR: There's too much. The several shows that I'm working on really excite me. Obviously, we're working on the One of Them Days sequel, which is coming together great, and I'm excited to have news about that soon. But lots of things are in the works that I'll be able to announce really soon. I do have a book coming out in August, I Should Be Smarter Now. From what I've read, the book feels like such a good retrospective, from your first book, The Misadventures of Awkward Black Girl, to now. Especially considering the business perspective that you give, and right now it feels so important. What is the best advice you have for other Black women when it comes to business in 2025? IR: Try to find what your niche is in this particular marketplace. It sounds so obvious, but you'd be surprised. I think even in a culture of content creation, there are so many copycats, and we're literally in an era of people repeating other people's words or mimicking other people's videos, and the originality is lacking in some cases. My advice is always just to find what nobody else is doing and what space you're filling. And to also think about yourself because it really does start with you. Then find the community to build around that.
